Steve has been interested in hospitality and food since…well he can remember.  He grew up in the Pacific Northwest in his family’s kitchens.  Observing, eating, helping and sharing and it all slowly started to sink in.  His passion grew through working for multiple restaurants and private catering around the country and world.  A solid foundation was built at Michigan State University; gaining a degree in hospitality business.  He extended his culinary knowledge at the Culinary Institute of America at Greystone as well as Apicius Culinary in Florence, Italy and the Italian Culinary Institute.

After school, Steve spent years working in the product development arena helping large multinationals and small artisans develop their next best product.  He then shifted to full menu development and supply chain management for an upscale restaurant group in Seattle. 

He has worked toward a layered experience in the hospitality and product development areas where he could "speak the language" of chefs, product developers, small artisans and business owners to understand each view point in order to get the project complete. 

Steve has assembled a group of hospitality professionals to assist with any type of project and works in collaboration to best suite your needs. 

Steve believes that classic and simplicity are king, overthinking can get in the way of success and that the best things in life are meant to be shared.  Cheers!

Favorite ingredients:  Lemon Juice (and other acids), Hot Sauce (in many flavors) and anything braised.

— fight for flavor